Fellow foodie, have you taken a quick “slip-fall” down the “rabbit-hole” of Salt Fat Acid Heat yet? If not, please back away from this post, go find your closest friend’s Netflix account to mooch from and watch this stunning documentary and cooking show by Samin Norsrat, inspired by her bestselling book. Culinarians and food enthusiasts alike have flocked to the show because of her simple breakdown of foundational flavors, cooking elements and international dishes that seem to jump from the screen. This recipe is inspired by Grilled Chicken with Soy Sauce by Yasuo Yamamoto, from the Salt segment of the show.
Miso is a paste made of fermented soy beans that produces a slightly inexplicable sweet and savory flavor. If you can, spring for good quality soy sauce for this recipe, it will make a difference! If not, good ole’ Kikoman will do just fine. Who would that think that two ingredients would yield complex savory, umami flavors that jump from the dish onto your palate? I urge you to give it a try for yourself!
A charcoal grill makes an excellent vehicle for cooking, as it adds another layer of smoky flavor to the mix. If you can’t get to charcoal, opt for a gas grill or a cast iron skillet on the stove. See the original recipe here.
Miso Soy Grilled Chicken
- Mixing Bowl
- 6 Chicken Thighs
- 1/2 cup Medium Miso Paste
- 1/4 cup Soy Sauce
- In a small mixing bowl combine soy sauce and miso paste. Stir until two ingredients are incorporated.
- Pat chicken thighs dry using a paper towel. Cover chicken thighs with miso-soy mixture, using a pastry brush or hands. Be sure that each thigh is completely coated. Reserve any leftover miso marinade for brushing on the grill. Let chicken continue to marinade at room temperature while preparing a grill.
- If using a charcoal grill, heat coals until white hot, and spreading coals to one side of the grill. If using a gas grill, turn to medium-high heat.
- Place chicken thighs on grill, indirectly from heat to reduce the chance of burning. Slowly grill each thigh until they begin to brown, turning 2-3 times to prevent burning. Brush remaining miso-soy mixture on chicken halfway through cooking and repeat until the thighs an internal temperature of 165°. Remove from grill and serve immediately with scallions, cucumber and rice.